1 each zucchini and yellow summer squash, cut in 1 in. chunks
1 cup couscous (from a 10 oz box)
1 cup canned chick-peas, rinsed
1/2 pint cherry tomatoes
2 Tbls. each finely chopped cilantro and parsley
Bring water, onion, turmeric, salt and pepper to boil in a 3- to 4 qt saucepan. Add carrots, reduce heat, cover and simmer 5 minutes or until carrots are almost tender. Add squashes, cover and simmer 2 to 3 minutes until crisp tender.
Stir in couscous, chick-peas and tomatoes. Cover, remove from heat and let stand 5 minutes. Stir in cilantro and parsley.